Caribbean Coq au Vin

Ingredients

While the original French Coq au Vin is traditionally prepared with red wine, this Caribbean adaptation incorporates the use of rum, a popular spirit in the Caribbean. Additionally, the dish is infused with vibrant Caribbean spices such as allspice, thyme, and Scotch bonnet peppers, giving it a unique island twist. The use of tropical fruits like pineapple and mango adds a burst of sweetness to balance the savory flavors. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 1 cup (240 ml) dark rum 1 cup (240 ml) dark rum
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, diced 1 onion, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (235 ml) chicken broth 1 cup (235 ml) chicken broth
• 1 cup (240 ml) pineapple juice 1 cup (240 ml) pineapple juice
• 1 cup (240 ml) mango juice 1 cup (240 ml) mango juice
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, whole (optional for extra heat) 1 Scotch bonnet pepper, whole (optional for extra heat)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the chicken pieces with rum, minced garlic, and a pinch of salt. Let it marinate for at least 1 hour, or overnight for maximum flavor.
2. 2.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the marinated chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, sliced bell peppers, and carrots. Sauté until the vegetables are softened.
4. 4.
   Return the chicken to the pot and add the chicken broth, pineapple juice, mango juice, tomato paste, allspice, dried thyme, bay leaves, and Scotch bonnet pepper (if using). Stir well to combine.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
6. 6.
   In a small bowl, mix the all-purpose flour with a few tablespoons of water to make a slurry. Stir the slurry into the stew to thicken the sauce.
7. 7.
   Season with salt and pepper to taste. Remove the Scotch bonnet pepper and bay leaves before serving.

Treat your ingredients with care...

• Rum — Choose a dark rum with rich flavors to enhance the Caribbean taste of the dish.
• Scotch bonnet pepper — Adjust the amount according to your spice tolerance. Be cautious as it is very hot. You can also remove the seeds for a milder heat.
• Mango juice — Use 100% pure mango juice for the best flavor.

Tips & Tricks

• For an extra burst of flavor, add a handful of fresh chopped cilantro or parsley before serving.
• Serve the Caribbean Coq au Vin with steamed rice or traditional Caribbean rice and peas for a complete meal.
• If you prefer a thicker sauce, you can increase the amount of flour in the slurry.
• Make sure to taste and adjust the seasoning before serving. Add more salt, pepper, or spices if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Caribbean Coq au Vin hot, garnished with fresh herbs like cilantro or parsley. Accompany it with a side of steamed rice or traditional Caribbean rice and peas. This hearty and aromatic dish is perfect for a cozy dinner or for entertaining guests.

Presentation advice

To elevate the presentation of the Caribbean Coq au Vin, place the chicken pieces on a bed of steamed rice and spoon the flavorful sauce over the top. Garnish with a sprig of fresh thyme or a slice of pineapple for a tropical touch. Serve it in colorful Caribbean-inspired bowls or plates to enhance the vibrant flavors of the dish.